Curried Pumpkin Soup Recipe

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Most Helpful Positive Review

Oct 28, 2003

A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild, but I also like very hot foods, so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy!

—TREW1

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Most Helpful Critical Review

Oct 29, 2003

I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course.

—VEROX9

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92 Ratings

Oct 18, 2007

Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the soup simmer for 45 minutes instead of 25.

—Lisa

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Oct 07, 2006

I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry.

—KMERKEL

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Feb 12, 2004

I really enjoyed this soup. I did add about 1/8 cup of brown sugar and omitted the white sugar and water. I like my pumpkin soups sweet and thick. I also added a shake of crushed red pepper flakes and a dollop of sour cream to my bowl. This is a very quick and tasty soup!

—SHILLABILA

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Sep 24, 2003

This soup is fantastic! But watch out - it definitely has a kick to it! The combination of cumin and curry along with pumpkin is absolutely divine. Definitely a good fall soup. I thought the apples would stand out more, but I hardly tasted them - they just pureed well to make a wonderful thickness. I would have thought there was cream in this soup, but it's very low fat!

—SARAHCCLOSE

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Sep 16, 2002

It's awfully sweet--I ended up cutting out the sugar and reducing the number of apples to get something that suited my taste... A good hearty soup, with a touch of the exotic.

—bjalfi

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Dec 01, 2005

Delicious!! I added extra curry, and topped with sour cream and cilantro....This soup rawks harder than Molly Hatchet!

—Amsli Zisou

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Nutrition

Calories
131 kcal
7%

Carbohydrates
22.6 g
7%

Cholesterol
5 mg
2%

Fat
3.4 g
5%

Fiber
5 g
20%

Protein
4.7 g
9%

Sodium
696 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Pumpkin Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 131
** Calories from Fat: 31

% Daily Value *
** Total Fat 3.4g 5 %
** Saturated Fat 1.6g 8 %
** Cholesterol 5mg 2 %
** Sodium 696mg 28 %
** Potassium 436mg 12 %
** Total Carbohydrates 22.6g 7 %
** Dietary Fiber 5g 20 %
** Protein 4.7g 9 %
** Sugars 13.9g
** Vitamin A 223 %
** Vitamin C 15 %
** Calcium 6 %
** Iron 20 %
** Thiamin 5 %
** Niacin 22 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.